How to make…Pakora moru kozhambu

MP: This dish has been synonymous with diwali for many many years . The more the pakoras are soaked, the more you would savour them. I learnt it from my mom.

This dish has been synonymous with festivals for many years. The longer you soak the pakoras the tastier the dish. I learnt this recipe from my mother.

What you need

For the pakoras

Black gram - 1 cup

Bengal gram - 1/2 cup

Onions, finely chopped - 2

Red chillies - 5

Curry leaves - a few

Oil - for deep frying

Salt - to taste

For the moru kozhambu

Butter milk - 1 cup

Red gram - 1/4 cup

Bengal gram – 2 tsp

Rice – 1 tsp

Coriander – 2 tsp

Ginger - 1”

Garlic - 2 cloves

Green chillies - 4

Turmeric powder - 2 tsp

Cumin seeds - 2 tsp

Oil-1 tsp

Salt - to taste

Cooking instructions

Soak the gram for the pakora and grind to a paste with the other ingredients. Deep fry in hot oil.

For the moru kozhambu, soak the grams for 30 minutes and grind to a paste adding the rest of the ingredients except the buttermilk.

Add the paste to the buttermilk and simmer. Remove the kozhambu from the flame when it begins to boil and season with fried cumin seeds.

Add the fried pakoras and allow them to soak in the kozhambu for at least half-an-hour before serving.

Subashini Ravichandran is a nutritionist who loves to experiment with different cuisines.